SALMON WITH CUCUMBER-DILL SAUCE
Make and share this Salmon With Cucumber-Dill Sauce recipe from Food.com.
Provided by Amber Dawn
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
- While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
- Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.
DILL MARINATED SALMON WITH PICKLED CUCUMBERS
Fresh dill and salmon go together beautifully in this refreshing dish that's perfect for a warm summer night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 7
Steps:
- Heat grill until very hot. Peel the cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and 3/4 teaspoon salt. Toss to combine, and set aside.
- Place salmon on a tray, sprinkle with remaining salt and pepper, and coat with remaining dill. Transfer to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.
Nutrition Facts : Calories 291 g, Cholesterol 94 g, Fat 15 g, Fiber 1 g, Protein 29 g, Sodium 863 g
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
CRISP MARINATED CUCUMBERS
My grandma gave me this recipe and I absolutely love it. It's great eating it in the warmer months or any family get-together.
Provided by mistyaikin
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 8h10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 29.4 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, Sodium 293.2 mg, Sugar 27 g
CUCUMBERS WITH DILL
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CLASSIC SCANDINAVIAN CUCUMBER AND DILL SALAD
Steps:
- Wash and scrub the cucumber well, then slice thinly, ideally using a mandolin. Put the cucumber slices in a medium bowl and add 3 ounces vinegar, and the water, salt, and sugar, stirring as you go. Let it sit for 4-5 minutes, then drain off 2 ounces of the liquid-cucumbers release a lot of moisture. Add one additional ounce of vinegar, to taste, and stir again. Taste and adjust seasonings as needed.
- Sprinkle the dill over the salad and pack it down so all the dill is covered by liquid and let it sit until you're ready to serve.
- Stir, then serve.
SALMON WITH CUCUMBER DILL SAUCE
This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
DILL PICKLED SALMON WITH MUSTARD MAYONNAISE
Tangy marinated salmon with rich, homemade mustard mayonnaise, a winning combination by Ed Baines. Times do not include overnight marinating.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Slice the salmon fillet into 2in thick slices. Sprinkle with the salt, sugar and lemon juice.
- Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes.
- Add the vinegar and wine, mixing well.
- Pour the marinade into a large sealable container.
- Add the sliced salmon, seal and refrigerate overnight.
- To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl.
- Add the oil in a steady trickle, whisking until blended thoroughly.
- Once the oil has been added, mix in the vinegar and the dill.
- Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread.
Nutrition Facts : Calories 300.1, Fat 13.6, SaturatedFat 2.1, Cholesterol 106.3, Sodium 428.7, Carbohydrate 8.1, Fiber 1, Sugar 3.7, Protein 24
GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE
Steps:
- Gather the ingredients.
- Place the salmon in a shallow, nonreactive dish. In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify .
- Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
- Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
- Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
- Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
- To serve, spoon a little sauce on top of each fillet or steak.
Nutrition Facts : Calories 825 kcal, Carbohydrate 1 g, Cholesterol 250 mg, Fiber 0 g, Protein 70 g, SaturatedFat 18 g, Sodium 153 mg, Sugar 0 g, Fat 58 g, ServingSize 4 fillets (4 servings), UnsaturatedFat 0 g
QUICK PICKLED CUCUMBER RECIPE
Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).
Provided by Suzy Karadsheh
Categories Condiment
Time 30m
Number Of Ingredients 12
Steps:
- Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
- Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
- Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
- Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
- Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.
Nutrition Facts : Calories 35.3 kcal, Carbohydrate 4.4 g, Protein 1.2 g, Fat 1 g, Sodium 1095.1 mg, Fiber 1.5 g, Sugar 1 g, ServingSize 1 serving
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